White Chocolate Covered Lemon Meringue Pies

White Chocolate Covered Lemon Meringue Pies

I love pie.

Almost as much as I love ice cream.

So when I saw this recipe for frozen little chocolate covered key lime pies…I died.  Pie that would be frozen like ice cream.  Yes, please.

But then my busy summer happened and I never got around to making them.

But then Kristan and Shelly decided to challenge their readers to adapt their recipes…and I thought “Challenge accepted.”  I wanted the sweet, frozen, tartness….but I prefer a good lemon meringue pie over all other types.  I wanted the buttery crust you get, the creamy tart filling, the fluffy meringue.

So I made them when I was home visiting. My grandma called them handheld pies.

They are yummy.  Not too sour, not too sweet.  I made six mini-tarts but you could make them in a muffin tin or with smaller tart pans if you wanted.  Either way, make them…they are good.

Also, I’m taking “meringue” lightly.  I used marshmallow fluff to fake a meringue consistency.  Ain’t nobody got time to make a meringue.  Especially not me.

I am entering these White Chocolate Covered Lemon Meringue Pies in the Creative Recipe Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups!  I hope you enjoy it!

White Chocolate Covered Lemon Meringue Pies adapted from chocolate covered key lime pies from Confessions of a Cookbook Queen


  • 12 oz Vanilla Almond Bark
  • Crust:
  • 3/4 cup crushed Pepperidge Farm Chessmen cookies

  • 1/4 cup brown sugar
  • 2 Tbs butter, melted
  • Lemon Filling:
  • 1/4 cup lemon juice
  • 4 oz (1/2 an 8 oz block) cream cheese, softened
  • 1/2 can sweetened condensed milk
  • 1 jar marshmallow fluff


1. Mix the cream cheese, lemon juice, and sweetened condensed milk to combine.
2.  Make your crust: combine the cookie crumbs, butter, and brown sugar together in a bowl.  Allow it to sit for about 10 minutes (the sugar will sort of harden back up from the warm butter).  Then re-crumble it all.  Makes little bits of cookie crumbs.
3.  Melt chocolate coating according to package directions. Spread the coating in the tart pans along the bottom and up the sides.  Place it in the freezer for a minute to harden.
4. Spoon some graham cracker crust in the bottom of each and press lightly to make a crust.
5.Spoon lemon filling over the top and carefully spread.
6. Place a dollop of marshmallow fluff on top, and spread it out (I used two spoons to spread out the sticky stuff).

With the marshmallow fluff “meringue” all spread out.

7. Top with more melted chocolate and freeze until firm.

Frozen and ready to eat!

I REALLY love them right out of the freezer.  Do that.


  1. Good luck! I wish I had time to participate in the contest.

  2. This is the BEST flavor combo! LOVE white chocolate and lemon!!

  3. These are adorable! I love that you made individual pies! And white chocolate makes everything better. So glad you entered the contest…I’m loving your blog!

  4. I am absolutely IN LOVE with this flavor combo. My favorite!!

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